Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
I wanted to do a jam with the apples and didn't want it to taste like an apple butter. Caramel Apple Jam! The second recipe was a twist again with the Blood Oranges by infusing green Cardamom pods.
Cranberries, lemons, oranges, ginger and dried apricots make a great midwinter marmalade.
Meyer lemon and blood orange marmalade. Totally amazing and easy to make.
You can't HANDLE the heat! Or.... CAN you?
This Marmalade made with Seville Oranges and Grand Marnier is a great beginners marmalade. It makes a small amount that can easily be stored in the refrigerator for all your baking and cooking needs.
Citrus is like a guiding light in winter. Here, navel oranges are used to make a marmalade that is both less sweet and less bitter than its Seville orange counterpart.
Put a twist on your marmalade by adding a little heat. This blood orange marmalade packs a sweet, fiery punch that will leave you wanting more!
This lappingly luscious marmalade is the antidote to the blood orange's fleeting season. The jewel-toned marmalade captures the fruit's unique subtle citrus flavors.
A slightly bitter, slightly sweet marmalade with a refined flavor.